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For soda marinade, mix 1 Tablespoon baking soda into 1 quart of water. Put cubed venison into a glass container and pour the marinade over it. Refrigerate overnight or for 8 hours. Drain venison and rinse in cold water. Put the frozen vegetables out to thaw. In a small stove top dutch oven or pot, heat the stock and add tomatoes along with the juice from the can. Add the venison, cover tightly, and simmer for 2 hours or until the venison is tender. Add the vegetable mix, garlic, salt and pepper. Slice the sausage into wheels and add to the gumbo. Cover and simmer for 30 minutes. Serve in bowls with rice. To cook the rice, put 2 cups of water into a pot or boiler of suitable size and add a little butter. Bring to a boil, add 1 cup of regular long grain rice and return to a very light boil. Immediately reduce the heat, cover tightly and simmer for 20 minutes. Don't peek. Remove the rice from the stove and place the bottom of the pan into a large container of cold water.
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